15-Minute Chicken Chow Fun (Chicken Fried Rice Noodles)

This post is sponsored by Lee Kum Kee. All opinions expressed are my own. Thank you for supporting the companies that keep this blog going.

This chicken chow fun recipe is super fast to make and yields restaurant-style results. The dish is loaded with fat noodles, tender chicken, and crisp veggies. Prepare to be surprised at the great result you can get with a flat skillet! {Gluten-Free adaptable}

Most Chinese fried noodle recipes require a wok and a gas range. Because that is the proper way to get perfectly seared meat, crisp veggies, and charred noodles. However, living in an apartment that has an electric stove, I cannot use this setup. Like I mentioned in a previous blog post, an electric stove doesn’t generate enough heat for the wok. That’s why I always recommend using a large flat skillet if you have an electric stove.

Is it possible to create delicious restaurant-style fried noodles with this setup, you may be asking. The answer is YES.

Best chicken chow fun in a skillet

Here are the keys to making a great chicken chow fun without a wok:

(1) Use plenty of fresh aromatics

Because they add a heavenly umami to the dish and create depth of flavor. Dry spice powders simply won’t cut it. Always use fresh aromatics, such as garlic, ginger, and plenty of green onion. If mincing the herbs is too much a trouble for you, use a coffee grinder to mince the ginger and the garlic.

(2) Making the best stir fry sauce

The key ingredient in the stir fry sauce is the Lee Kum Kee Premium Oyster Sauce.

If you are only familiar with hoisin sauce, just imagine – oyster sauce is similar but will make your dish taste even better. Made with oyster extract and sugar, the sauce will give your dish a deep umami with a hint of sweetness. It’s the quickest way to add flavor to your sauce and make it taste like it came from a Chinese restaurant.

Lee Kum Kee brand oyster sauce is the one to go for. After all, they invented the sauce, back in 1888. They produce a line of different oyster sauces. I always use the premium oyster sauce because it has the best taste. There are other options such as:

•      Panda Brand Oyster Flavored Sauce – a cheaper option.
•      Panda Brand Green Label Oyster Flavored Sauce – gluten free and MSG free.
•      Vegetarian Stir Fry Sauce – made with mushroom extract, it’s a vegetarian version of oyster sauce.

I also added some Shaoxing wine and light soy sauce for more flavor, and a dash of dark soy sauce to add the appetizing caramel color. And there you have it – a super easy sauce that yields the best results!

(3) Prepare a large skillet with a pair of tongs

If possible, use a heavy nonstick skillet or carbon steel skillet for your chicken chow fun and every other stir fry you cook. Even when we don’t use a wok, high heat is still a crucial factor to creating a great dish. The reason we need a large heavy skillet is that it will heat up faster on an electric range due to its large contact surface. And a heavier pan always holds heat better, to impart that heavenly smokiness to your noodles.

A pair of tongs is a must-have for tossing noodles, so you don’t end up splashing half of the ingredients onto your kitchen counter.

Speed things up

Not only do we want to create the best tasting dishes, but we also want them fast. After all, who wants to spend an hour in the kitchen after a long, busy day? Here are some tips to cut prep time.

(1) One sauce, two purposes

Most of my stir fried recipes call for two sauces – one for marinating the meat, and another to make the stir fry. In this recipe, you only need to mix the sauce once. Then you use a small portion of it to marinate the chicken and the rest for the noodle sauce.

(2) Boil water in a tea kettle

Since most rice noodles only require soaking (no cooking), I always boil the water in the electric tea kettle to further save prep time. While I soak the noodles, I start marinating the chicken and prep the rest of the ingredients. You will be able to get everything ready once the noodles are soaked, in less than 10 minutes.

(3) What vegetables to use

Chicken chow fun is a very versatile dish and you can tweak it with many types of vegetables. I used bean sprouts and some pepper, because they are easy to prep and add crisp texture. Other great options include canned sliced bamboo shoots, sliced onion, and baby spinach. These are the vegetables that require the least prep time and yield great results.

I created this short video for you, so you can see how easy it is to cook this dish!

More delicious stir fry recipes

• Chinese Beef Chow Mein
• Black Pepper Chicken
• Easy Singapore Noodles
• Cashew Chicken
• Mongolian Beef (Without Using a Wok)

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

Want to Know More?Receive our 5-Day Chinese Cooking Crash Course & Recipe Updates! Subscribe

15-Minute Chicken Chow Fun (Chicken Fried Rice Noodles)

5 from 4 votes

This chicken chow fun recipe is super fast to make and yields restaurant-style results. The dish is loaded with fat noodles, tender chicken, and crisp veggies. Prepare to be surprised at the great result you can get with a flat skillet! {Gluten-Free adaptable}To make this dish gluten-free, use a gluten-free oyster sauce such as the Panda Brand Green Label Oyster Flavored Sauce or homemade vegetarian oyster sauce. Use tamari or coconut aminos to replace the soy sauce. Use dry sherry instead of Shaoxing wine.

Author: Maggie Zhu

Course: Main

Cuisine: Chinese

Keyword: takeout

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 2 to 4 servings

Print Recipe Pin Recipe Rate Recipe

Ingredients

• 8 oz (225 grams) dried rice noodles
• 1 chicken breast (or 2 boneless skinless thighs, sliced into 1/8-inch (1/3-cm) thick pieces)

Sauce (divided)

• 1/4 cup Lee Kum Kee Premium Oyster Sauce
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1 1/2 tablespoons light soy sauce (or soy sauce)
• 1/2 tablespoon dark soy sauce (or soy sauce)
• 1 teaspoon cornstarch
• 1 teaspoon sugar
• 1 tablespoon sesame oil
• 1/4 teaspoon ground black pepper

Stir fry

• 3 to 4 tablespoons peanut oil (or vegetable oil) (*Footnote 1)
• 4 green onions , chopped
• 1 tablespoon garlic , minced
• 2 teaspoons ginger , minced
• 1 handful bean sprouts (about 2 cups loosely packed)
• 1/2 bell pepper

Instructions

• Soak the rice noodles according to the instructions until cooked through, but still a bit chewy inside. Once done soaking, rinse rice noodles with cold water and drain.
• Prepare the remaining ingredients while soaking the rice noodles. Mix all the sauce ingredients together in a bowl. Transfer 2 tablespoons of the mixed sauce into the bowl with the sliced chicken. Stir to mix well. Let marinate for 5 minutes while chopping the other ingredients.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken in the skillet in a single layer. Cook until the bottom side turns golden brown, about 1 minute. Flip and cook the other side until browned, 30 seconds to 1 minute. Transfer the chicken to a plate immediately.
• In the same skillet, add 1 tablespoon of oil and turn to medium heat. Add the green onion, garlic, and ginger. Stir constantly until you can smell a strong fragrance, 15 seconds.
• Toss the cooked noodles again and add them into the skillet. Add the remaining 1 tablespoon of oil onto the noodles. Use a pair of tongs to toss the noodles with oil. If the noodles start to get sticky, swirl in 2 tablespoons of water.
• Add the bean sprouts and bell pepper into the skillet. Pour in the mixed sauce. Immediately use a pair of tongs to toss and mix everything, until the sauce is absorbed by the noodles. Add the cooked chicken and give it a final toss. Turn off heat and transfer everything to serving plates immediately.
• Serve hot as a main.

Notes

1. You will need to use more oil if you’re using a carbon steel or a cast iron pan. The noodles and the sauce are very starchy and might end up sticking to the pan.

Nutrition

Serving: 4g, Calories: 314kcal, Carbohydrates: 27.7g, Protein: 17.6g, Fat: 15.7g, Saturated Fat: 2.3g, Cholesterol: 36mg, Sodium: 674mg, Potassium: 495mg, Fiber: 1.4g, Sugar: 4.3g, Calcium: 30mg, Iron: 1.6mg

Did You Make This Recipe?Don't forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!